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Bahamian
chicken souse is a delicacy enjoyed primarily at breakfast time. It is mainly
consumed with either johnny cake, homemade bread or yellow grits.

This
is not an exact science, so by all means, please feel free to change the
proportions to your specifications. Here is how I prepared mine.

Ingredients:

12
chicken wings

3 Irish potatoes (cubed)

2
cups cut carrots

1
small chopped onion

6
cups water

Salt

Pepper

Garlic
Powder

Lemon/lime
juice

Preparation:

Section
chicken wings by locating the joint and cutting with a sharp knife or kitchen
shears. As an alternative, you may ask your butcher to do it for you.

I
always “scold” the wings first by placing them in a pot with just enough water
to cover them along with a tablespoon or two of salt. Once the water starts to
boil, I turn the stove off and allow the wings to sit in the salted water for
about half an hour before rinsing them off.

Cooking:

Place
chicken in a pot; add water and all of the vegetables.

Add
salt, pepper, garlic powder and lemon/lime juice to taste.

Cook
on medium-high heat until the chicken is thoroughly cooked and the liquid starts to reduce.

Add macaroni to boiling water, cook until it’s
al dente or a little longer if you prefer your pasta a bit softer.

While pasta is cooking, season ground beef
with salt, pepper, onion and garlic powders.

Cook thoroughly in a non-stick or
lightly greased skillet. Drain off any excess liquid.

Add sauce to
ground beef/turkey and mix well. Ensure the mixture is seasoned to your taste

When macaroni is done cooking, drain off
water. Add all other ingredients to the pasta one at a time, combining well. Take
care to add cheese a little at a time so that it melts properly. Leave enough
cheese to sprinkle on top. Lastly add and combine the beef mixture.

Pour into greased 13ʺ x 9 ʺ pan then cover
with remaining cheese.

Place in a 350 degree oven and bake until golden
brown or slightly brown.

This is one of my go-to meals when I want dinner ready in an hour or less; not to mention, my family absolutely loves it. These pork chops were gone shortly after I removed them from the oven. Feel free to use the seasonings of your choice.

Ingredients:

8 - 10 small/medium center-cut pork chops

Salt

Cayenne/black pepper

Onion Powder

Garlic Powder

Vegetable Oil

Directions:

Season pork chops and refrigerate for about four to six hours to allow seasonings to set in.

Preheat oven to 350 degrees.

Brush a bit of vegetable oil on the bottom of a large baking pan.

Place pork chops in the baking pan and brush with each pork chop with vegetable oil.

Bake for approximately half an hour or until golden brown (some ovens cook faster than others).

Remove from oven and cover with foil for at least five minutes before eating.

Tip: For moist chops, brine for several hours before seasoning and baking.

Conch fritters are highly-favored down home delicacies enjoyed by natives and visitors alike. These hard to resist, bite-sized treats are usually served as appetizers along with a cocktail dipping sauce. As a variation, lobster/crawfish could be used instead of conch.

Ingredients:

4
cups cooking oil

2
medium conch

½
small sweet pepper – finely chopped

1
small finely chopped onion

1
egg

1
cup milk

2 tbsp.
tomato paste

1 tsp.
baking powder

1 cup
flour

Salt
and pepper to taste

Directions:

Heat
oil in a deep fryer or large pot to 350 degrees

Clean
and skin conch and put through a meat grinder or food processor.

Place
all ingredients in a large mixing bowl to make a batter (not too thick and not
too runny).

Drop
batter by tablespoon into hot oil and fry for approx. 10 min. or until golden
brown.

Allow
fritters to drain on paper towels.

Serve
with dipping sauce

Dipping Sauce:

In a
bowl mix:

1
tbsp mayonnaise

½ cup
ketchup

½ tsp
horseradish

Salt
to taste

Note:
Add more water if batter is too thick or more flour if it is too runny.